Homemade sambar masala preparation
1
firstly, heat 2 tsp oil and add 1 tbsp coriander seeds, ½ tbsp cumin, ½ tbsp chana dal, ½ tbsp urad dal and ¼ tsp methi.
2
roast on low flame until the spices turn golden brown.
3
now add few curry leaves, 4 dried red chilli and roast on low flame.
4
roast until the spices turn aromatic.
5
cool completely, and transfer to the blender.
6
add ½ cup coconut and blend to smooth paste adding ½ cup water. keep aside.
Temple style sambar preparation
1
firstly, in a large kadai heat 2 tbsp oil, add 11 cubes bottle gourd, 10 cubes sweet pumpkin, 5 beans, ½ tomato, 1 drumstick and 2 brinjal.
2
roast on low flame, until the vegetables turn aromatic.
3
now add 5 cup water, few curry leaves, ½ tsp turmeric and ½ tsp jaggery.
4
cover and cook for 10 minutes, or until vegetables are cooked completely.
5
further, add ¾ cup tamarind extract and 1 tsp salt. mix well.
6
boil for 2 minutes or until the raw smell of tamarind goes away.
7
add in 1 cup cooked toor dal and mix well.
8
continue to boil for 2 minutes or until everything is well combined.
9
further, add in the prepared masala paste and give a good mix.
10
adjust consistency, boil for 4-5 minutes or until the raw flavour from coconut goes away.
11
prepare the tempering, by heating 3 tsp oil. splutter 1 tsp mustard, 2 dried red chilli and few curry leaves.
12
pour the tempering over the sambar and give a good mix.
13
finally, enjoy temple style sambar with hot steamed rice.
Video
Notes
- firstly, add vegetables of your choice to make sambar more nutritious.
- also, adjust the consistency of sambar to your choice.
- additionally, do not overcook the vegetables, as it will turn mushy.
- finally, temple style sambar recipe does not have any onions.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/temple-style-sambar-recipe/